Apricot Glazed Chicken and Couscous

• 1/2 lb. boneless chicken, cut into strips
• 1/8 tsp. salt
• 1/4 tsp. black pepper
• 2 tbsp. olive oil
• 2 tbsp. apricot preserves
• 1 tsp. balsamic vinegar
• 1 cup chicken broth
• 1/3 cup finely chopped dried apricots
• 1/2 cup uncooked couscous

1. Sprinkle the chicken with salt and pepper.
2. Heat oil in a medium skillet over medium high heat, add chicken and cook for about 4 minutes or until just done.
3. Don't overcook, you don't want chewy chicken.
4. Combine preserves and vinegar in a bowl, then add the cooked chicken.
5. Add the broth to the pan, scraping up the good stuff on the bottom, add the apricots.
6. Bring to a boil.
7. Reduce heat and cover, simmer 2 minutes.
8. Stir in couscous, top with chicken mixture.
9. Remove from heat and let stand 5 minutes.
10. Fluff couscous with a fork, and serve.

boneless chicken, salt, black pepper, olive oil, apricot preserves, balsamic vinegar, chicken broth, apricots, couscous

Taken from www.foodgeeks.com/recipes/19174 (may not work)